Chewy Banana Bread Cookies
These chewy banana bread cookies combine the comforting flavor of banana bread with the soft, chewy texture of homemade cookies. Perfect for using overripe bananas and easy to customize with warm spices.
Equipment
- mixing bowl
- whisk
- spatula
- baking sheet
- parchment paper
- wire cooling rack
Ingredients
- 1 cup mashed banana
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, combine the mashed banana, melted butter, and brown sugar. Mix for about 3 minutes until smooth.
- Add the egg and vanilla extract, whisking for about 2 minutes until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon for about 2 minutes.
- Gently fold the dry ingredients into the wet mixture until combined, creating a loose and sticky dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20–30 minutes.
- Scoop 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11–13 minutes until the edges are golden and the centers remain soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add chopped walnuts or chocolate chips to the dough. Chill the dough well before baking to prevent spreading. Store cookies in an airtight container for up to 4 days.